My special blend of spices, aromatics and lush coconutty cream makes this classic yellow curry a crowd-pleaser!
Recipe below 🙂
Thai Yellow Curry Noodle Soup
Serves 4
1 x Marion’s Kitchen Thai Yellow Curry, which includes:
• yellow curry paste
• coconut cream
• dried herbs & chilli
• bamboo shoots
1 Tbsp vegetable oil
4 cups chicken stock
500g thinly sliced chicken thigh
400g cooked egg noodles (use 200g fresh or 400g pre-cooked packaged)
2 bunches bok choy, halved lengthways and finely sliced
2 long red Asian shallots (or small red onion), finely sliced
¼ cup roughly chopped coriander
1 long red chilli, finely sliced
1 lime, quartered
Crispy wonton noodles
16 wonton wrappers
vegetable oil for deep frying
For the crispy wonton noodles, cut each wonton wrapper into thin strips about 3mm wide. Pour vegetable oil into a wok or saucepan to a depth of about 10cm. Place over high heat. Place a cake rack set over a baking tray next to the saucepan to drain cooked noodles. When the oil reaches 180°C (at this point a cube of bread will turn golden in 10 seconds), carefully add a small handful of wonton strips. Cook for about 30 seconds or until golden. Transfer noodles to the cake rack to drain. Repeat until all wonton noodles are cooked.
Heat vegetable oil in a large heavy-based saucepan over medium heat. Add curry paste and cook for about a minute. Stir in the COCONUT CREAM, chicken stock and DRIED HERBS & CHILLI, drained BAMBOO SHOOTS and the chicken. Reduce the heat to low, cover with a lid and simmer for 5 minutes or until chicken is cooked.
In the meantime, divide cooked noodles between four large bowls. Top with bok choy. Ladle over the soup. Top with crispy wonton noodles, eschallots, coriander and red chilli slices. Serve each bowl with a lime wedge to squeeze over just before eating.
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